Using pumpkin puree instead of pure pumpkin is a common baking substitution. While they are similar, there are some key differences between the two that you need to consider when swapping them in recipes.
The Difference Between Pure Pumpkin and Pumpkin Puree
Pure pumpkin and pumpkin puree start from the same place – fresh pumpkin. However, their end results are slightly different:
- Pure pumpkin is made by cooking fresh pumpkin flesh (no skin or seeds) until soft and then mashing it. The texture is coarse and chunky.
- Pumpkin puree is smooth and velvety. It’s made by cooking the pumpkin flesh until soft, then blending or straining it to create a smooth, silky texture.
So pumpkin puree has a smoother, silkier mouthfeel compared to the coarse, chunky texture of pure pumpkin. Visually, pure pumpkin will have more visible bits of pumpkin flesh while pumpkin puree looks smooth and uniform.
Substituting Pumpkin Puree for Pure Pumpkin
In most baking recipes, pumpkin puree can be reliably swapped for an equal amount of pure pumpkin. The smooth texture may change the mouthfeel slightly, but it won’t significantly impact the flavor or chemistry of the recipe.
For example, if a recipe calls for 1 cup of pure pumpkin, you can use 1 cup of canned pumpkin puree. The consistency will be slightly different, but the pumpkin flavor will come through just fine.
One exception is recipes where maintaining the chunky texture of pure pumpkin is important, like for pumpkin soup. The puree will melt into the soup, losing that hearty chunkiness. In this case, it’s better to stick with regular pure pumpkin.
Tips for Substituting Pumpkin Puree
Here are some tips when swapping pumpkin puree for pure pumpkin:
- Don’t adjust other liquids – pumpkin puree contains moisture so you don’t want to add more liquid to a recipe. The amounts should be swapped 1:1.
- Add spices to boost flavor if needed. Some brands of canned pumpkin puree have a more subtle flavor. Add spices like cinnamon, nutmeg, ginger, or allspice to taste.
- Use it straight from the can. Canned pumpkin puree can be used straight from the can without any adjustments needed.
- Make your own if preferred. You can cook and puree fresh pumpkin at home too.
Advantages of Using Pumpkin Puree
There are a few reasons why using canned pumpkin puree can be advantages over fresh pure pumpkin:
- Convenience – Canned pumpkin puree is ready to use straight from the can. No prep or cooking fresh pumpkin required.
- Consistency – Canned pumpkin has a consistent texture and flavor. Fresh pumpkin can vary.
- Accessibility – Pumpkin puree is available year-round. Fresh pumpkin is seasonal.
- Storage – Leftover canned puree stores easily. Pure pumpkin has a shorter shelf life.
So for most recipes, pumpkin puree works great in place of pure pumpkin – just swap equal amounts. The smoother texture changes the mouthfeel a bit, but the flavor and bake chemistry stay intact. Enjoy the convenience of opening a can for this fall baking staple!
Frequently Asked Questions
Is there a difference between canned and homemade pumpkin puree?
The main difference is texture – homemade puree is smoother and silkier. Canned puree can have a slightly grainier mouthfeel in comparison. However, the flavor is quite similar. If you have the time, homemade pumpkin puree is worth the effort for an extra velvety texture.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is not a suitable substitute. Pie filling contains extra ingredients like sweeteners, thickeners, spices and sometimes eggs. This will throw off the chemistry in non-pie recipes. Stick with unsweetened 100% pumpkin puree.
Is pumpkin puree the same as canned pumpkin?
Yes, canned “pumpkin” is actually pumpkin puree. Read the ingredients on a can – it contains 100% cooked, blended pumpkin without any seasonings or extra ingredients. So canned pumpkin puree and pumpkin puree are the same thing.
What’s the difference between canned and fresh pumpkin?
Fresh pumpkin has a courser, chunkier texture since the raw flesh is mashed. Canned pumpkin puree is cooked and then blended or strained to create a uniform, smooth texture. The flavor is similar but can vary a bit depending on the variety and freshness.
Can I freeze leftover pumpkin puree?
Absolutely! Leftover puree stores very well in the freezer. First let it cool completely, then transfer to freezer bags or airtight containers. It will keep for 6-8 months. Thaw in the refrigerator before using again.
Conclusion
Pumpkin puree can substitute equally for pure pumpkin in most recipes. While the textures differ slightly, the flavor and bake chemistry remain very similar. The convenience of canned puree makes it a winner for pumpkin baked goods. Adjust spices if needed and enjoy the ease of opening a can versus cooking and mashing fresh pumpkin.